2009 Clarion/Register Holiday Cookbook

VideoBar

About Me

I'm the working mother of a bunch of kids. I cook not only because I have to, but because I like to - experiment, create and have fun. Every holiday, birthday, or event, they all come home for mom's cooking. Since food is what we use to bring us together, I'm hoping some of my tips, techniques and misadventures can help you in the kitchen, too.

Gadget

Monday, November 18, 2013

I was looking for a new twist on stuffing. We have our favorite style, using sausage, but I wanted to try something different. After searching through my faithful cookbooks, I discovered an idea for adding apples to the stuffing. Since I had a few extra in stock I decided to give it a try. Apples in your stuffing keeps it really moist and bacon adds the flavor that pulls it all together. Since my family is big on sausage stuffing, I think a 1/2-pound of sausage would work as well. There's just something about the combination pork and apples that compliment each other well.Apple Bacon Stuffing4 slices bacon, cooked and crumbled1 small onion, chopped2 stalks celery, chopped2 small or 1 large apple, cored, peeled and chopped1/2 tsp. each sage, thyme and rosemarysalt and pepper1 cup chicken broth1 egg

Veggies, apples and herbs simmering.

1 T. parsley7-8 cups bread cubes (about 12 bread heels)

Early in the day or at least a few hours before cooking, place bread heals in large bowl and let sit at room temperature. In medium skillet cook bacon until just done but not crisp. Remove to drain on folded paper towel.Preheat oven 375.In same skillet, cook onion, celery and apple until they soften. Add spices and cook a few minutes more. Stir in chicken broth and simmer 5 minutes or so to heat and blend flavors. Mix into bread crumbs.In small bowl, beat egg well with parsley. Pour over bread crumbs and mix well to thoroughly combine.Pour into spray-coated 2-quart baking dish and cook covered 30 minutes. Uncover and cook 20 minutes more to lightly brown. Cover until ready to serve.